#cucumberroll

The Dragon Roll is a traditional sushi roll made with nori seaweed and sushi rice. It has creamy avocado, juicy shrimp, and crunchy cucumber. The spicy mayo gives it a kick, and the sesame seeds give it a nutty taste. This roll will be a hit at any sushi party!

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 avocado, sliced. 8 pieces cooked shrimp. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 2 tablespoons sesame seeds. 1 cucumber, julienned. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. On a bamboo sushi mat, put a piece of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. In the middle of the rice, make a line of avocado slices, cooked shrimp, and cucumber slices cut into thin strips. Add Sriracha sauce and mayonnaise to a bowl and mix them together. Then, drizzle the sauce over the filling ingredients. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. Cut the roll into eight equal pieces. Put sesame seeds on top of the roll. Do it again with the rest of the ingredients to make more rolls. Add soy sauce, pickled ginger, and wasabi to the Dragon Roll before you serve it.

Prep Time: 30 minutes

Cook Time: 0 minutes

These smoked salmon, avocado, and cucumber rolls are a refreshing and flavorful twist on traditional sushi rolls. The creamy avocado, crunchy cucumber, and smoky salmon create a perfect balance of textures and flavors.

Ingredients: 4 sheets nori seaweed. 2 cups sushi rice, cooked. 1 avocado, thinly sliced. 1/2 cucumber, julienned. 4 ounces smoked salmon, thinly sliced.

Instructions: Lay a bamboo sushi mat on a flat surface. Place a nori sheet on the mat, shiny side down. Spread a thin layer of sushi rice evenly over the nori, leaving a small border along the top edge. Arrange avocado slices, cucumber, and smoked salmon in a row along the bottom edge of the nori. Using the bamboo mat, roll the nori tightly over the filling, pressing gently to seal. Slice the roll into bite-sized pieces using a sharp knife. Repeat with remaining nori sheets and fillings. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 20 minutes

Cook Time: 0 minutes

Tempura sweet potato, cucumber, and avocado make up this vegan take on the classic Dynamite Roll. It is wrapped in nori and sushi rice.

Ingredients: 2 cups sushi rice, cooked. 4 nori seaweed sheets. 1 avocado, sliced thinly. 1/2 cucumber, julienned. 1/2 cup vegan spicy mayo. 1/4 cup sriracha sauce. 1 cup tempura sweet potato, sliced into strips. 1/4 cup green onions, chopped. Sesame seeds, for garnish.

Instructions: Place a sushi mat made of bamboo on a clean surface. Lay a nori sheet on the mat with the shiny side down. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Along the bottom edge of the nori, line up slices of avocado, cucumber, and tempura sweet potato. Add vegan spicy mayo and sriracha sauce on top of the fillings. Using the bamboo mat to roll the sushi tightly, seal the edge with water. With a sharp knife, cut the roll into small pieces that are easy to eat. Put green onions and sesame seeds that have been chopped on top. Do it again with the rest of the ingredients. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 30 minutes

Cook Time: 15 minutes